What I thought would turn out as a mediocre idea ended up being mind blowing, thanks to Toufayan Gluten Free Wraps. Typically any time I have tried to make a "crunchwrap" with a gluten free wrap, it has failed miserably. The wrap usually breaks apart, allowing the contents to seep out into the skillet and creating not only a mess, but a poor excuse for a crunchwrap, more like a crackedwrap. If I was gentle and lucky enough, the wrap would prevail through the skillet portion, but upon first bite, I would be disappointed, very disappointed. It just didn't taste right, or even good to be honest. Which usually resulted in me scraping out the contents and eating the filling, sans wrap.

Since finding these wraps, I had yet to test out their crunchwrap abilities. The wraps, which I drive to a separate grocery store for, are only used for my lunch since they are hard to come by, but there was a lone wrap left in the packaging that had expired a few days ago. I opened the package and inspected the product, no mold meant I was good to go!

As a meal prepper though, I have my meal ideas pretty much planned out for the entire week, so this wrap threw me for a curveball. I didn't want to just put my chicken in it and eat it, I wanted something gourmet, that was hot and gooey and melted in my mouth with each bite, so I decided to take my chances and give Toufayan the Crunchwrap test. It passed with flying colors.

I mean, just look at how beautifully the wrap crisped, and it's still fully intact!

I threw this recipe together with ingredients I already had in my fridge, make your own version with your fridge's contents! Fill it and take it to the skillet!

1. Lightly spray medium sized skillet with oil of your choice2. Heat chicken in a separate skillet(if using left overs, if not, skip this step, your cooked chicken will still be hot)3. On a separate plate or work surface, place your tomato, and plain greek yogurt on the wrap, top with chicken, and then cheese (or put your ingredients in whatever order you please, this is just how I chose to fill mine)4. NOW COMES THE FOLDING - THIS IS IMPORTANT, if you do not fold correctly, your crunchwrap will flop. If you're like me, then you will probably start to fold and realize that you stuffed too much into the wrap, take some out and eat it on the side, proper folding is crucial. Your wrap, depending on how fresh it is, may crease and tear a bit, this is normal for gluten free products, since gluten is a binding agent! First, fold the shorter sides of the wrap in, Second, fold the right side of the tortilla in, while still holding the first folds Third, this is the "flop" step, because I usually still have too much stuffed inside to roll it up, so I simply flop it onto the last side. If that sounded like gibberish to you, here's a video visual to watch, don't feel silly for watching a how to video, do it for the deliciousness of your dinner! 5. Place folded wrap face down (the part that has the two folds coming together) on the skillet to seal your crunchwrap with heat, keeping the skillet on low to medium heat6. After three minutes, use a spatula and gently flip your wrap over, to crisp up the other side7. After crisping both sides, feel free to add additional time to each to make your wrap crunchier, or, if you dare, attempt to crisp the sides of the wrap. I tried to do this and almost broke open my wrap....

Place on a plate and cut the wrap diagonal style for fancy effect, and enjoy!

Tips/Notes- This is just ONE flavor idea to use for a crunchwrap, I went for a "Mexican" Style Crunchwrap - Experiment with different types of seasoned chicken and various filling ingredients- Can't have any dairy? Substitute for soy yogurt or omit it all together!- GoVeggie is the brand of lactose free cheese I use, they also have Casein Free!- This could also be made with ground beef/ground turkey to be similar to Taco Bell's infamous CrunchWrap Supreme- While I went for a "mexican" style with these ingredients, for some reason it also tasted like a chicken, tomato, and cheese calzone to me, strange I know, but I needed to share